The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

I am tempering my chocolate with small amounts of Maldon or other sea salts.  However, once moulded, they are losing stability over 24 to 48 hours and becoming a bit streaky.  Has anyone else encountered this problem and solved it?  Thanks.

Views: 76

Member Marketplace

Promote TheChocolateLife

Bookmark and Share

Follow Clay on:
Twitter :: @DiscoverChoc
F'Book :: TheChocolateLife
F'Book Group :: LaVidaCocoa :: @DiscoverChoc

© 2014   Created by Clay Gordon.

Badges  |  Report an Issue  |  Terms of Service